This is a delicious recipe that is a favourite with our team building clients. It is simple, with big visual and flavour impact. They especially love the flambe! The YouTube video is a segment I did on Yianni’s City Life (TVS) provides a great demo.

Yellow Capsicum Sauce

Ingredients
2 yellow capsicums, roasted, peeled, and seeded
½ tsp chipotle chilli puree (optional)
¼ medium red onion, coarsely chopped
3 tbsp fresh lime juice
¾ cup olive oil
1 tsp sugar
salt and freshly ground pepper

Method
1. Roast yellow capsicums over open flame, turning until blackened, about 8 minutes.
2. Wrap capsicum inside a plastic bag, or place in a bowl covered with plastic film to sweat for 10 minutes.
3. Remove capsicum and scrape off burned skin until clean, set aside.
4. In a blender, combine the capsicum, chipotle, onion, and lime juice and blend.
5. While the blender is running, slowly add the olive oil until emulsified.
6. Add the sugar and salt and pepper to taste.

May be prepared up to 2 days ahead and refrigerated. Heat gently before serving.

Makes about 1½ cups

Pico de Gallo

Ingredients
5 tomatoes, deseeded, diced
1 jalapeno, deseeded, diced (optional, or use less)
1 small red onion, diced
1 fresh lime, juiced
4 tbsp chopped coriander
½ tsp salt
½ tsp sugar

Method
1. Combine all together and use the same day.

Makes about 1½ cups

Tequila Prawns

Ingredients
30 large prawns
75 ml tequila
3 cloves garlic, chopped
8 green onions, finely sliced

Method
1. Over a high heat, add olive oil to large sauté pan.
2. Sauté green onions.
3. Add the prawns, garlic and be sure to sear prawns on both sides.
4. Flame the pan with the tequila.
5. Add half the Pico de Gallo, toss quickly then remove.
6. To serve, pour Yellow Capsicum Sauce into a large serving bowl, heap the Tequila Prawns in the centre, and top with a small amount of Pico de Gallo for garnish.
7. Place remaining Pico de Gallo in a bowl along side as a condiment.

Serves 6-8